Adapted from the Gourmet Cookbook
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Pinch of cardamom
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 ½ pounds apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Basic Pastry Dough
Put a large baking sheet on middle oven rack and preheat oven to 425°F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar in a large bowl. Gently toss with apples and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Refrigerate shell while you roll out dough for top crust.
Roll out remaining piece of dough on lightly floured surface into an 11-inch round.
Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving a ½-inch overhang. Press edges together, then crimp decoratively. Sprinkle top of pie all over with remaining 1 tablespoon sugar. With a small sharp knife, cut 3 steam vents in top crust.
Bake pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cook pie on a rack to warm or room temperature, 2 to 3 hours.